This Warm White Bean Arugula Salad combines tender white beans, fresh arugula, and a vibrant almond pesto for a wholesome, satisfying meal.
Packed with plant-based protein, fiber, and heart-healthy fats, it’s both nourishing and flavorful.
Low in saturated fat yet rich in nutrients, this salad is perfect for weeknight dinners, light lunches, or meal prep, offering a simple yet elegant way to enjoy clean, healthy eating.
Hearty White Bean & Arugula Salad
Equipment
- 1 Medium Pot (for cooking beans)
- 1 Large Salad Bowl
- 1 Food Processor (for pesto)
- Measuring Cups and Spoons
- 1 Wooden Spoon or Spatula
Ingredients
For the Beans:
- 1 cup navy or cannellini beans or a mix, soaked overnight
- 1 bay leaf
For the Arugula-Almond Pesto:
- 2 cups arugula rinsed and dried
- ⅓ cup sliced almonds
- ¼ cup Parmesan cheese cut into small pieces
- 2 tbsp fresh lemon juice
- 2 cloves garlic minced
- ¼ tsp kosher salt
- ¼ tsp black pepper
- ⅓ cup extra virgin olive oil
For the Salad:
- 3 cups arugula rinsed and dried
- 1 small red onion chopped
- 2 tbsp sliced almonds optional, for garnish
- Bread slices torn (optional, for serving)
Instructions
- Preparing and Cooking the Beans: Place the soaked white beans in a medium pot and cover them with water, ensuring the water level is about 2 inches above the beans. Add the bay leaf to infuse a subtle aromatic flavor during cooking. Bring the pot to a gentle simmer over medium-low heat and cover with a lid, leaving a small gap to allow steam to escape. Cook the beans slowly for 1 ½ to 2 hours, stirring occasionally to prevent sticking and to ensure even cooking. The beans should be tender yet firm, not mushy. Once cooked, discard the bay leaf, drain any excess liquid, and transfer the warm beans into a large salad bowl.
- Creating the Arugula-Almond Pesto: While the beans are cooking, prepare the fresh pesto. In a food processor, combine arugula, sliced almonds, Parmesan cheese pieces, freshly squeezed lemon juice, minced garlic, salt, and black pepper. Pulse several times until the mixture becomes finely chopped and evenly blended. With the processor running on low speed, slowly drizzle in the olive oil through the feed tube. Continue blending until a smooth, creamy pesto forms. Taste and adjust seasoning with additional salt or lemon juice if desired.
- Tossing the Beans with Pesto: While the beans are still warm, pour the prepared arugula-almond pesto over them. Gently fold the pesto into the beans using a wooden spoon or spatula, taking care not to crush the beans. This step allows the warm beans to absorb the flavors of the pesto, enhancing the overall taste and richness of the dish.
- Assembling the Salad: Add the remaining fresh arugula and chopped red onion to the bowl with the pesto-coated beans. Toss lightly but thoroughly to combine, ensuring the greens are evenly distributed without wilting. Taste the salad and adjust with a pinch of salt or a drizzle of olive oil if needed for extra richness.
- Garnishing and Serving: For a final touch, sprinkle additional sliced almonds over the top for crunch and a nutty aroma. Serve the salad warm, optionally with torn bread pieces to soak up any leftover pesto dressing. This dish can be enjoyed as a hearty main course or served alongside roasted vegetables, grilled fish, or light proteins for a complete meal.
Notes
- Soaking beans overnight ensures a tender texture and reduces cooking time.
- Substitute canned beans (three 15-oz cans) if you need a faster version.
- Toasting almonds lightly before blending enhances their flavor in the pesto.
- Adjust pesto consistency by adding more olive oil or a splash of bean cooking liquid.
- Serve the salad slightly warm for the best flavor absorption.
Chef’s Secrets: Flavor & Texture Perfection
To achieve restaurant-quality results, focus on the texture of the beans and the balance of the pesto.
Cooking beans gently over low heat prevents them from bursting and helps maintain their shape.
For an extra depth of flavor, toast the almonds briefly in a dry pan before making the pesto.
When blending the pesto, add olive oil slowly to achieve a smooth yet rich consistency.
Finally, toss the salad while the beans are still slightly warm to allow the pesto to coat them evenly and infuse every bite with freshness.
Serving Suggestions: Creative Ways to Enjoy
This salad is versatile and can be enjoyed as a light lunch, hearty side dish, or a wholesome main course.
Pair it with roasted chicken, grilled salmon, or seared tofu for a protein boost.
For a Mediterranean-inspired spread, serve it alongside crusty bread, olives, and a glass of crisp white wine.
It also makes a colorful addition to a brunch table or a picnic menu, as it travels well and maintains its freshness for hours.
Storage Tips: Keeping It Fresh
Store leftovers in an airtight container in the refrigerator for up to 2–3 days.
Since arugula tends to wilt, consider storing the pesto-coated beans separately and mixing in fresh arugula just before serving.
To reheat, warm the beans slightly on the stovetop or in the microwave and then toss with the greens.
Avoid freezing, as it may affect the texture of the beans and pesto.
Frequently Asked Questions
1. Can I make this salad ahead of time?
Yes! Cook the beans and prepare the pesto up to a day in advance. Store them separately and assemble the salad with fresh arugula just before serving to maintain crispness.
2. What beans work best for this recipe?
Navy beans and cannellini beans are ideal because of their creamy texture and mild flavor. Great Northern beans are also a good alternative.
3. Can I make this recipe vegan?
Absolutely. Simply replace Parmesan cheese with a dairy-free alternative or nutritional yeast to maintain the nutty, savory flavor.
4. Is it possible to use canned beans?
Yes. Use three 15-ounce cans of white beans. Rinse and warm them before tossing with pesto for the best flavor and texture.
5. What can I use instead of almonds in the pesto?
Walnuts, pine nuts, or even sunflower seeds work well as substitutes, offering a slightly different flavor but maintaining the rich texture of the pesto.
